Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture

From: Sue L

On Jul 1, 2008

Excellent curry powder! I use quite a lot of curry powder and this recipe stands shoulder to shoulder with every one. Makes a nice batch as well, which should last some time. I made this to use in Alskann's (Curried Okra) for ZWT4 team Kumquat's Kookin' Kaboodles with some piri piri peppers I got at an African market to use for the dried hot red chiles. The only suggestion I can offer is after reading the reviews of others who subbed bay leaf for curry leaf. In my opinion, it is not a good swap as they taste nothing alike. I would suggest if you are out to just add a little more curry powder. If you do come across some curry leaves (perhaps in an ethnic market) be sure to freeze them being careful not to crush them in the freezer as they do keep very well. Thanks for posting! ~Sue

From: Sydney Mike

On Jun 28, 2008

Made this ALMOST according to the ingredient list & directions, but I did cut back the 'dried red chilies' to 2! Think I enjoyed this as much because the curry leaves were so hard to find, as anything else! Thanks for the great recipe! [Made & reviewed while touring Africa in Zaar World Tour 4]

From: MarraMamba

On Jun 26, 2008

Extremely easy to make, and perfect with ft's cape malay curry. Delicious, fun and goes great with chicken curries as well.

From: Dreamer in Ontario

On Jun 24, 2008

I just loved the aroma that filled my kitchen while preparing this curry mixture. I prepared this to use in South African Curried Eggs which I plan to make tomorrow. I'll add an update when the eggs have been made. Made for ZWT4. Edited to add: On my way home from work tonight I stopped at a Sikh grocery and was thrilled to find curry leaves which I added to the mixture (previously omitted since I hadn't been able to find any). I then used the curry to make South African Curried Eggs with delicious results. This mixture is so much better than store bought. Thanks for posting, FT.